SALTED CHOCOLATE TART

One moment bright sunshine, the next a rainstorm. Warm days and cold days. Ripening fruit and withering leaves. It’s a time of change, for the weather and for me. I feel as though I’ve lived all four seasons in a single week. All my carefully laid life plans were snatched up in an autumn storm and blown far away with the fallen leaves. Is incessant production of sweet treats a transferable skill that can go on my CV? Maybe not, but it’s doing the trick for now, and making the process of burying my head in the sand/duvet a little sweeter. 

Serves 10-12

Ingredients:

  • 1 cup wholegrain spelt flour
  • 1 cup plain/all-purpose flour
  • 3/4 cup coconut oil
  • 2 tbsp coconut sugar
  • 1-2 tbsp ice water, or as needed
  • 300g good quality dark chocolate, min. 70%
  • 1 x 400ml can full-fat coconut milk
  • 1/4 tsp sea salt, plus more for decorating the top

Method:

  1. Make the crust. Preheat the oven to 190 degrees C (170 fan) and grease a 9inch round flan dish with coconut oil.
  2. In a mixing bowl, stir together the flours and then cut in the coconut oil, rubbing the mix between your fingers until it resembles breadcrumbs. Stir in the sugar.
  3. Add the ice water and the mixture should come together as a dough. Roll it out on a lightly floured surface so that it fits the dish with enough to press up the sides too.
  4. Press the pastry into the dish and make sure it is evenly pressed onto the base and sides. Bake for 25-35 minutes, until lightly browned and cooked through.
  5. Remove from the oven and make the filling. In a saucepan, gently melt the chocolate over a low heat, stirring constantly. Once melted, shake the can of coconut milk and pour it in, along with the salt. Stir until all incorporated.
  6. Pour the filling into the crust and put in the freezer for at least an hour to set. Remove 10-15 minutes before you want to serve, and thereafter store in the fridge. Just before serving, sprinkle salt liberally across the top.

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